These mini Christmas cakes are utterly delicious – moist, fruity and full of flavour – and just the perfect size!
Makes: 8
Preparation time: 30 minutes, plus soaking
Cooking time: 50 minutes
What You’ll Need:
- 150g currants
- 150g sultanas
- 150g raisins
- 100g glace cherries, halved
- 100ml dark rum
- 100g Lurpak Unsalted butter
- 100g dark muscovado sugar
- 2 eggs, beaten
- Finely grated zest and juice of 1 orange
- 150g plain flour
- Pinch salt
- 1 tsp ground mixed spice
- 50g caster sugar
- Pecan halves, blanched almonds and glace cherries, to decorate
What To Do:
- Put the currants, sultanas, raisins and glace cherries into a bowl. Add the rum, stirring well.
- Cover and leave in a cool place for up to 2 days, though at least overnight. This plumps up the fruit to make the muffins deliciously moist.
- Preheat the oven to 160°C/fan oven 140°C/Gas Mark 3. Put 8 paper or foil muffin cases into a muffin tin.
- In a large mixing bowl, beat together the Lurpak Unsalted butter and sugar until light and fluffy, using a wooden spoon or hand-held electric mixer. Gradually add the eggs, beating well between each addition. Stir in the orange zest and orange juice. (Don’t worry if the mixture curdles).
- Sift the flour, salt and mixed spice into the bowl, folding them through with a large metal spoon. Add the soaked dried fruits and stir thoroughly. Share the mixture between the muffin cases. Bake for 50 minutes in the centre of the oven. Cool completely.
- Put the caster sugar into a saucepan with 100ml water. Heat gently to dissolve, then boil for 1- 2 minutes. Brush over the cakes and arrange the nuts and cherries on top. Brush again with the glaze – be careful as the glaze is really hot!
Cook’s tip: Brandy could be used instead of rum – the choice is yours!
For more information please visit www.lurpak.co.uk